Best Veal And Pork Meatballs Recipes

VEAL AND PORK MEATBALLS WITH MUSHROOM GRAVY AND EGG NOODLES

Steps:

• Preheat the oven to 400 degrees F.
• For the meatballs: Soak the bread in the milk in a small bowl.
• Put the pork and veal in a large bowl. Squeeze the liquid from the bread and mash it into small crumbs between your fingers as you add it to the bowl. Add the Parmigiano-Reggiano, garlic, eggs, parsley, a healthy drizzle of EVOO and some salt, pepper and nutmeg and mix gently to combine.
• Keep a bowl of warm water on hand for rolling the meatballs. Place wire racks over 2 rimmed baking sheets. Roll the meat mixture into 1 1/2-inch balls, moistening your hands as needed, and place on the racks (24 meatballs balls per rack). Bake until cooked through, 18 to 20 minutes.
• For the mushroom gravy: Bring the stock to a simmer in a small saucepan. Add the dried mushrooms and simmer until soft.
• Meanwhile, heat the butter and EVOO in a saucepan over medium to medium-high heat. Add the fresh mushrooms and cook until browned, 12 to 15 minutes. Add the thyme, garlic and shallots. Season with salt and pepper and cook, stirring, 2 to 3 minutes more. Add the flour and cook, stirring, for 1 minute. Deglaze the pan with Marsala, stirring and scraping up any browned bits from the bottom of the pan with a wooden spoon. Chop the reconstituted mushrooms and add to the gravy. Pour in most of the stock, reserving the last few spoonfuls, as grit may settle here. Stir in the cream and cook until the gravy thickens a bit. Add half the meatballs to the gravy. (Reserve the remaining meatballs for another meal, such as Stuffed Peppers with Broken Meatballs and Rice.)
• Cook the noodles in salted boiling water until al dente. Drain the noodles and divide among plates. Top with the gravy and meatballs, and garnish with parsley.
• Cook's Note: The meatballs and gravy can be covered and refrigerated for a make-ahead meal. Reheat, covered, over medium heat while you cook the pasta. Add a ladle of the starchy cooking water to the gravy if needed to thin.

VEAL AND PORK MEATBALLS

Steps:

• Mix the meats together, add garlic and parsley and set aside.
• Pour the milk on to the breadcrumbs and set aside.
• Heat olive oil in pan and soften the onion for 4-5 minutes, sprinkle with flour, stirring continuously; add wine. (Add 1 cup chicken broth?)
• Bring to a simmer, then reduce the heat to very low, cooking and stirring for 15-20 minutes. Pass through a sieve into a casserole.
• Season the meat with salt, pepper and nutmeg.
• Squeeze milk out of breadcrumbs. Add breadcrumbs to meat.
• Add eggs and 3 Tbl of sauce. Mix thoroughly.
• Roll into small balls, then dust with flour.
• Heat the frying oil and fry the balls for 5-6 minutes, until lightly browned. Remove, drain, and transfer to the casserole.
• Poach the meatballs gently (350 degrees?) in the sauce for 30-40 minutes, until they are tender and sauce is very thick. Serve warm.
• If there isn't enough "sauce" try making Garlic Mushroom Sauce and adding to casserole before poaching.